Doesn't look like more than just a loaf(small, half) of probably Italian bread, which is often enriched, somewhat. Or maybe a muffuletta type loaf(half, no seed toppings), round, pressed very firmly in the center before baking.

They do call it pizza bread though, but doesn't really look to much like pizza dough. Too fluffy looking. Maybe it's got Italian seasoning mixed in the dough? But pizza dough is just bread, so very well could be, with a little more yeast, and thicker.

There is a popular Italian bread recipe on the home page here, in the favorites section. There are also muffuletta recipes to be found here using the search box.

Thanks for the reply. You see the "pizza bread " at various times, and around 3:05 when he's cutting it. The bread comes round, cut in half for a half of hot dog or sausage and also quartered. Muffulata bread looks close but without sesame seeds. The crumb is almost like white bread with a light golden crust. An excellent sandwich bread. Could possibly be pizza dough.

I can't believe this bread originates from my old neighborhood in Newark, NJ where the Italian Hot Dog originated.

Don't know if you are still looking for this bread, anyway here's the info. Theres an Italian hot dog restaurant in Toms River, NJ called Joe Joes. It's located on the West Side of Rt 37. Joe Joe will sell the pizza bread to you, don't know if he ships. Like taurus430 said in the previous comment about the bakery being in Newark, he's right. Joe Joe gets his bread from them. I lived in Jersey City, NJ for years and we use to buy them at Sals bakery. I bought about 6 of them from Joe Joes back in February, took them with me on the plane. I need a fix for pizza bread right now. Hope I helped you some.

Thanks for your info, but I know where to buy it around here in Woodbridge,NJ. I bake bread and was looking for a recipe to make it. I came very close by using pizza dough and baking in a 9" pie plate. I use a SS jigger for the hole and proof the dough. I'm trying to share this bread on the Internet for home bakers. This is a good flatbread sandwich roll, originating, I believe from Newark, NJ (my home town), not to be forgotten.

Good to know someone from Newark. I used to go to a place called LaBarcas, (perfect), on 16th Ave. and 14th St., on the way to Westside Park, (no longer there), to fish for carp/goldfish... back in the 50's. As I moved around when growing up the places I remember are Emily's, (not greasy) on Springfield Ave. just over the border of Newark. Then there was Jimmy Buffs, (greasy), in Irvington, also on Springfield Ave. I have been to the one on Rt. 37 mentioned in this forum as well... much later time... all were good because of the bread... They all got it from Giordano's and Callandra's as I recall. Now that these bread companies no longer exist, (well I think Callandra's name is still there), on Bloomfield Ave. however, I believe the bread comes from Paramount, which also came from Shop-Rite. The picture I see here is almost the same as I recall... but it's all about the taste. So, unless you're making it at home, you're not getting the authentic Italian flavor... chewiness... outer crust, etc. Thanks! If anyone comes up with the recipe as good as the afore mentioned bread companies, please share as I will when I find it. And when I get lucky while trying to bake it myself.

Wow! Someone who remembers Emily's! Used to go there with my Dad when I was very young. Yep, not greasy. Jimmy Buffs is still around, they closed the Irvington & Route 22 shops but opened a new shop on the Boulevard in Kenilworth. Also just off the Boulevard (Michigan Ave?) is Charlies. Good, not greasy, but sometimes they act like they are doing you a favor to take your order. Here in Edison I cannot get one on a pizza bread so I do make my own. Sorry, I don't really measure... I make a Pizza dough, form a round loaf & poke a hole in it.

Hey man, how cool is this... Emily's had 2 places, as I recall, the one on Springfield Ave. and one on 14th street, Newark. Yes I went there and I became friends with her son Nelson... in fact, I worked at the Springfield Ave store for a long while and went to their apartment in Spanish Harlem, around 90th street. This was a wonderful family which I will never forget.

Now that I figured out how to get back on this site maybe we can swap some stories... I lived around the corner on 21st. Street. I met my first serious girlfriend at Emily's... Hmm, what was her name? Well perhaps not that serious. This was around 62.

@salohcin: The pizza bread is puffy compared to what I made. Wow, you're from my neck of the woods. I lived on 16th st, between 14th and 15th Ave. Italian bakery was at the corner on 14th Ave, but there were others on 15th ave etc, selling round Panella's(I think they are Pugliese), french type and pizza breads.

Hey man, This is bringing me back as I just figured out how to get back on the Fresh Loaf site and answered someone about Emily's. Anyway, I don't know how you feel about it but compared to today, I miss everything about the old neighborhoods I lived in. Firstly, the bakeries... from the ones on Prince Street for the best Jewish rye bread I ever had even to this day, to the one next door where I lived and had the best Éclairs in the world. (Bergan St. / 16th Ave. Flying A gas station). to the Italian bakeries, (there were too many for me to remember the names), to the best pizza I ever ate, on 14th Ave., 'Star Pizza.' Don't know if it was there when you were around that area... however, I found one that actually compares, Star Tavern, Orange, NJ. I left to move to Irvington around, 58. Lets not forget the Safeway supermarket on 16th Ave., where my Dad and I used to go shop... I loved it as Labarca's, (not sure of the spelling), was across the street and their singles were a mere 25 cents

I am working on this recipe, getting very close. This is one I made the other day, but today I did something different and it came out better. We enjoyed today's lunch eating Newark Italian Style Hot Dogs on this pizza bread.

Looks pretty close... now slice down the middle and see if the nice yeast pockets are there... now slice it in half again looking for the same yeast pockets. The taste as I recall should be ever so slightly salty and slightly chewy with a yeasty flavor... lastly, it should not fall apart when stuffing it with all the goodies, Hot dogs, which you can't get today... heck, you can't even get the good crackling, all beef, natural casings Sabrettes... I now use Nathan's natural casings or Boars Head all beef natural casings

This is a pic of some Ciabatta Rolls with "Pizza Bread" in the background that I made today. This pizza bread came out excellent, puffy and the right texture for Italian style hot dogs or sausage with peppers and onions. We also like this bread for a muffalatta type sandwich.

I used a no knead dough from ABin5, the olive oil dough. I use this dough for pizza also. I make the dough the night before and bake pizza, rolls or Ciabatta with it. If youneed therecipe, let me know but it's on the Internet.I' mon a tablet, getting use to it!

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